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00:01Previously on Next Level Chef, who is this?
00:04What's up, baby Ramsey?
00:06You've got 30 minutes to reimagine a childhood classic.
00:09Let's do it for the kids.
00:10Would you like a little piece of chicken?
00:12Daddy.
00:12The winner of today's challenge, Connor.
00:15Who will you be sending in to the elimination cook?
00:18Tim.
00:18Amber.
00:19Very different plates.
00:20Very different.
00:21I'm eliminating the fried squab.
00:23That dish was cooked by Tim.
00:25We love you, Tim.
00:27And tonight, we're heading to the pub.
00:29All right.
00:30Platform?
00:31It's going to look more like a frat house today.
00:34You have to get your beer.
00:35Oh, no.
00:37Who's up for a little game of beer pong?
00:39I do not have time to play beer pong in the middle
00:42of this challenge.
00:43Dice some butter down.
00:44Get that into your beer.
00:44Girl, I got it.
00:45I got it.
00:46You're getting in my head.
01:03I got it.
01:04Welcome back, guys.
01:05Come on in.
01:06How are we feeling?
01:07Good.
01:08We've all made it to our top ten.
01:10Come on.
01:13Top ten.
01:15I'm so excited.
01:17Quite a significant turning point in this competition.
01:20One of you will win that check for a quarter of a million
01:23dollars, plus that incredible mentorship.
01:27I can almost taste this $250,000.
01:30Like, I really have a shot at being next level chef.
01:34There ain't nobody in front of me that I see.
01:36Top 10, baby.
01:37How about that?
01:38Baby.
01:38Well, you know, I've been hanging out with Machete
01:40too long.
01:41The guy calls everyone baby.
01:42Take a moment and think about it.
01:44Think about why you're here.
01:45Some great chefs have already left this competition,
01:48but you keep raising the game.
01:50Keep that up.
01:51You know that you're only as good as your last dish.
01:54So let's make today your best.
01:57Right.
01:58You guys ready for your next challenge?
01:59Yes.
02:00Good.
02:01We're heading to the pub.
02:03Whoa.
02:05All right.
02:06Today's challenge is all about cooking with beer.
02:11Epic.
02:12Not drinking it, Machete.
02:13Ah.
02:14Cooking with it.
02:15Listen, a crispy fried cod might call
02:18for a bright, punchy lager to make a batter.
02:20Or you could pair a beef short rib with a rich stout
02:23to develop a deep, flavorful braise.
02:25Cooking with beer.
02:26I'm kind of excited for that.
02:28I've been a home brewer for the past 15 years.
02:30Beer is near and dear to me.
02:32Have any of you ever worked in a bar before?
02:35Good.
02:36Good.
02:37Those pouring skills may come in handy because all the beers
02:40are going to be served as they should be on tap.
02:43Yeah.
02:44The platform, it's going to look more
02:46like a frat house today.
02:48Team Arrington, thanks to Connor,
02:50we are cooking on the top level.
02:53Woo!
02:54Finally.
02:55Yes.
02:55Team Arrington, head to the elevator, please.
02:57Wow.
02:58There it is.
02:59Machete, what's your favorite beer?
03:00Modelo time, baby.
03:02Do not need to call me baby.
03:10All right, we got this?
03:11Yes, we got this.
03:13Oh, that was good.
03:15Being with Connor and Machete is such a gift.
03:18Both those guys can cook their little butts off.
03:21The strength of our team really can determine
03:25the outcome of the competition.
03:26We have made it to the next level.
03:29Oh my gosh, I'm nervous.
03:31Damn.
03:33Oh my gosh, I'm nervous.
03:33Open sesame.
03:34Oh my gosh, I'm nervous.
03:37Woo!
03:37Yes.
03:38Come on, baby.
03:41All right, ladies, let's get it.
03:46Back in the basement, baby.
03:47Back in the basement.
03:48The basement is giving me like a dive bar vibe down there.
03:51Oh, damn, my knife's bent.
03:53I've cooked a beer before.
03:55I'm going for the stout.
03:56Strong, bold, flavorful, just like me.
04:02Delicious.
04:05Good luck.
04:06Let's go, Chef.
04:07Let's get it, baby.
04:07Let's go, boys.
04:09Feeling good, right?
04:10Yeah, sure.
04:10You know the drill down here, right?
04:12We get what we get, and we don't get upset.
04:14So the first grab is protein and beer.
04:16You'll be able to see right away, sort of like, OK,
04:19that's the flavor there.
04:20Here's my protein.
04:21We're pretty comfortable with beer pairings, right?
04:23Yes, Chef.
04:25Let's just take a look.
04:26One, two, three, four.
04:27Chef, let's go.
04:29Yes, Chef.
04:30Come on.
04:31Right, the pressure is off.
04:33Both Richard and Aisha are down to three chefs.
04:36They're obviously desperate.
04:37So we're going to grab the protein that comes down.
04:41Tilt the glass, pour gently.
04:43Don't whack it all the way through.
04:44And then as it starts to fill up like that, shh.
04:46And like a centimeter ahead, yes?
04:48Yes, Chef.
04:49I want you guys to keep this momentum up.
04:52Yes, Chef.
04:52Do not let yourselves down.
04:53Let's go, line up.
04:54Here she comes.
04:56Let's go.
04:57Yes, let's go.
04:59Let's go.
05:01You earned it.
05:01You did it.
05:02Have we worked with beer and food before?
05:03Oh, yeah.
05:04Yes.
05:04Well, I don't know about you guys, but I
05:06want to hold it down up here.
05:07Yes.
05:07Right?
05:07One, two, three.
05:10Let's go, line up.
05:12All right, guys, you got your mugs?
05:13Yep.
05:14Amazing, think about that strategy and how you're
05:16getting that back to your station and how you're
05:18pouring that beer, right?
05:20Tilt that glass.
05:21It's Oktoberfest, baby.
05:22Let's run it.
05:24Platform's on the move.
05:27Protein, let's go, let's go.
05:29I see these beautiful New York shrimp.
05:31It looks so dang good.
05:33Grab your beer, grab your beer.
05:34Oh, my beer, I'm so sorry.
05:36Stout beer and a steak.
05:38Got onion here.
05:39What can I make with this real quick with beer?
05:42Oh, my gosh, French onion soup.
05:44Come on, guys, grab ingredients, guys.
05:46Oh, chicken leg.
05:47I'm grabbing the humble chicken leg.
05:49You have to get your beer, please.
05:50I'm not a bougie .
05:52You do not want this without your beer being
05:54filled, guys, right?
05:54Let's bring some more California energy.
05:56A Mexican lager and a chicken leg.
05:59And I will take that any day of the week.
06:01I'm going to take a duck breast.
06:02I've never cooked a duck breast.
06:03Duck breast, I love it.
06:04Oh, gosh, the beer.
06:05Belgian cherry.
06:06OK, we're going to go cherry.
06:07There happens to be this cherry ale right below the duck.
06:10So cherry ale it is.
06:14Chipotle, oh.
06:16On your mark, get set.
06:18Yo, let's go.
06:19Grab your ingredients.
06:20Golden ale, tropical IPA, Mexican lager.
06:23Venison loin?
06:24I've never made it before, but OK.
06:27Ladies, stout, pilsner.
06:29I grab the stout.
06:30I know it complements red meat.
06:32I got halibut over here, halibut's over here.
06:34Grab your ingredients.
06:35I grab the haddock.
06:36Why is it so hard to hold everything right now?
06:38And I'm like, oh, my gosh, I have a beer glass in my hand.
06:41I'm going with a light beer.
06:43From the moment I open the tap, it's foam.
06:47Oh, no.
06:48I'm going to do another one.
06:49I know there's extra mugs somewhere.
06:51Where are they?
06:52Ladies, let's go.
06:53Let's go.
06:54I got them.
06:54I got them.
06:56What do you need?
06:56I don't have enough beer.
06:59Oh, .
07:00What is that, Chef?
07:01That's a camera.
07:02It's a camera?
07:03Good.
07:03There you go.
07:04Man, quick, quick, quick, grab, grab, grab.
07:07Here we go, guys.
07:08Platform's on the way.
07:10And let's go.
07:11Let's go.
07:11Let's go.
07:12Protein and beer, chicken livers.
07:14OK, what do we got?
07:15Chicken livers, no, I don't want those.
07:18All I see is a bunch of junk.
07:19Corned beef?
07:20That's it.
07:20I have it right here.
07:21What beer pairs well with corned beef?
07:24I'm going to go Pilsner.
07:26It's so salty.
07:27I'll go light, so I go for the Pilsner.
07:28Protein and beer, squid, chicken livers.
07:31Chicken liver, nobody wanted it, so they're like,
07:34I guess you're going to have to do something with this.
07:35You got your beer figuring out?
07:37Stout.
07:38You got your stout?
07:39Jared, let's go get your ingredients, dude.
07:41I got to grab something.
07:42I'm just going to roll with the squid.
07:43Not my first choice.
07:4410 seconds.
07:45You got Tropical IPA.
07:46As soon as I see Tropical IPA, I know this is the one for me.
07:50You need a complete dish.
07:52Grab it or regret it.
07:53Grab it or regret it.
07:55Back to your stations.
07:58That was insane.
07:59There's not a lot of stuff on that platform, huh?
08:02Like, that's perfect.
08:0530 minutes starts now.
08:10Zone in.
08:10Let's go.
08:11Darian, what do we got?
08:11So I'm going to make the Hungarian-style stew
08:15with the chicken liver.
08:16OK, so like a goulash, but with beer.
08:18Yeah, goulash comes from the basement.
08:19It's one of those things, like, when you don't have much,
08:22you just put stuff together.
08:23So chicken livers, the thing is you don't really
08:25want to cook them too much.
08:26You want them to be a little pink inside.
08:27So I'm thinking I'm just going to fry them
08:29and just put them in last minutes.
08:31So there's going to be a stew with fried chicken livers on top?
08:33Yes, Chef.
08:33How are we incorporating the stout?
08:36It's in here.
08:36It's in the sauce already.
08:37OK, got it.
08:39All right, Christian, what are you making?
08:40I'm thinking of a shepherd's pie, a bolivant.
08:43Bolivant is puff pastry, basically like a little bowl.
08:45With corned beef glazed with a pilsner.
08:48OK.
08:48And then I'm going to do a gojujang potato as a topper.
08:51As a Filipino, I used to grow up eating corned beef.
08:55Corned beef, I've been craving it.
08:56Corned beef hash, potatoes, the mornings.
08:58I could just smell breakfast at home.
09:00Do you know the broil setting on this oven?
09:02Broil setting on the basement oven?
09:04I think that's that right there.
09:04You've been on the top too long, bro.
09:06Broil setting.
09:06Spoiled.
09:07It's on and off.
09:08That's what that oven does.
09:09Hey, we got to pick up the pace, guys.
09:13All right, Jared, let's talk about what you got
09:14and what we're going to do.
09:15All right, so you got squid.
09:16What do you think we should do with it?
09:17Just trying to think.
09:18The obvious first thing is we do a fried squid dish.
09:21Chorizo and squid is a classic combination.
09:23I've never cooked squid before.
09:26This is a massive piece of squid.
09:28Beer, familiar with that.
09:29Squid, not so familiar with that.
09:32I've used it as fishing bait plenty of times,
09:35but never have I actually cut it up and prepared it to eat.
09:39You have a beer batter recipe?
09:40Do I want to beer batter that squid?
09:43Yes.
09:45This is not the challenge to get stuck on.
09:48I've got to figure this out.
09:49Oh, man.
09:56All right, so you got squid.
09:58Let me give you a quick little demo.
10:00There's a couple different ways to do it,
10:01but keep it pretty simple, so just thin little rings.
10:06You have a beer batter recipe.
10:07It's usually a cup of lager to two and a quarter cups of AP flour.
10:13Go a little thinner on the rings.
10:14Do you have any history with beer?
10:16Oh, yeah.
10:17I've been brewing beer for 15 years.
10:18You've been brewing beer for 15 years.
10:20You needed a hobby that wasn't snowboarding
10:21while I was playing football.
10:22Whoo!
10:23Let's get the beer in there and get a whisk.
10:25You're looking for, like, the texture
10:26of literally, like, house paint.
10:28Hopefully, this beer batter can take
10:29whatever crazy-looking squid that I have on this plate
10:33to that next level.
10:34Yeah, that's looking good.
10:35Thin it out a little bit with a little bit more beer.
10:40Five minutes gone, 25 to go, yes?
10:44Cole, what'd you grab?
10:45I grabbed halibut, chef, and I'm going to do, like, a corn broth.
10:48And so how are you going to incorporate the beer?
10:49I'm going to incorporate the beer inside of the corn broth
10:51with the cream.
10:52Nice.
10:52Make sure you reduce that down and get
10:54some strength in there as well, yes?
10:55Let's go, ladies.
10:56We got this.
10:57Come on.
10:57Right.
10:58There, a whisk, chef, somewhere.
10:59What do you need?
10:59A whisk?
11:00A whisk.
11:00Turn around behind you.
11:01Boom.
11:02There you go.
11:03Tell me what you're doing.
11:04What are you doing?
11:05Chef, I'm making a German pancake that's
11:08going to be stuffed with this goat stew, chef.
11:11Love that idea.
11:11Feeling creative.
11:12I got a cherry beer, just something sweet.
11:15How are you going to incorporate the cherry beer?
11:17Marinating the goat in that right now, chef.
11:20And just a beautiful, hearty stew, chef.
11:22Love that.
11:23I think you want this.
11:24You don't want it too thick, do you?
11:25Otherwise, you're going to get all gummy.
11:26Yeah?
11:26That's perfect.
11:27Yeah.
11:27There you go.
11:28Thank you, chef.
11:30I mean, it's sweet and sour and a little bit bitter.
11:33Yes, chef.
11:34You're going to do anything else with that cherry beer?
11:35Yeah, I'm going to do a sauce with it, a reduction down.
11:38Smart, smart.
11:39I think the mentors really admire when you take risks.
11:41And I know a German pancake has never been done.
11:44Yeah, I'm fired up.
11:46Oh, this is going to be so good.
11:50Right, what did you grab?
11:51I grabbed the haddock.
11:52And I'm going to marinate it for a second.
11:55So you're going to do like a beer battered haddock?
11:57I'm not going to do beer battered.
11:59No, I'm going to keep it really clean.
12:01And I'm going to do a nice pasta with it.
12:02And I've got my beurre blanc going.
12:04So you've got a nice beer sauce.
12:06Yes, chef.
12:07Love that, especially a beer beurre blanc.
12:09Yes, chef.
12:11Right, ladies, nice to see the beer used in so many ways.
12:14Garnishes, garnish.
12:16So tell me about the dish.
12:17What are you going to do?
12:18So I'm going to do a nice glazed venison filet.
12:20I'm going to do a gorgeous little stout and tomato sauce
12:23with my pasta.
12:25Pasta.
12:25Uh, OK.
12:28Get that really nice and seared, but not too harsh, yes?
12:30Yes, chef.
12:31I just came off an elimination cook,
12:33and I'm dying to prove myself.
12:34But I've never cooked venison in my whole life.
12:38I am just, like, scared, less.
12:45Let's give this, team.
12:46Come on, yeah.
12:48OK, Danielle, what did we grab?
12:50OK, so I've got parsnips, cherries, potatoes,
12:53duck breast, a beautiful cherry lager.
12:55Amazing.
12:56Parsnip puree, love it.
12:57Yes, yes, yes.
12:58I'm going to do a beautiful cherry lager
13:00and caramelized cherry sauce.
13:02Beautiful.
13:02So you're going to want to get your beer starting to cook off
13:05back here as you continue to build your sauce.
13:07OK.
13:08Keep going, Danielle.
13:11Where are you at, Connor?
13:13What's your dish?
13:14I'm going to do a glazed chicken thigh and leg.
13:15I've got a French.
13:16Love it.
13:17Got my corn.
13:18It's going to be a beautiful salsa.
13:20Succotash?
13:20Almost like a succotash.
13:21Excellent.
13:21Mexican lager, which is so smart,
13:23because it goes really well with the succotash.
13:25California 101.
13:26Machete, how would I read your dish on the menu?
13:29A seared New York strip with a Guinness French onion soup.
13:34Amazing, amazing, amazing.
13:36I love that.
13:36Thank you, Chef.
13:37There's this restaurant that my mom used to take me as a kid,
13:40and they would make this awesome French onion soup,
13:42and it would have stout in it.
13:44It's this, like, homey feeling.
13:46My daddy taught me how to make steaks,
13:47so I got both of my parents loving this dish,
13:50and just I want to showcase it out.
13:52After that, I'm just going to do the steak,
13:53put it on the side, got some beef tallow in there.
13:55I'm going to just make it work.
13:56Incredible.
13:57That beef tallow has incredible flavor.
13:58You can get that cooking down with your onions.
14:00That's right.
14:01Yep.
14:02Cheers, Chef.
14:04Guys, here comes the mid-round.
14:06Who wants to play some beer pong?
14:08I've been playing beer pong since I was 14 years old,
14:11but I'm telling my parents that.
14:12Grab a ball.
14:14There's a different ingredient in each cup.
14:16Give it your best shot.
14:17You only get one.
14:19What else we got?
14:19What else are some of that?
14:20Get behind the white line, guys.
14:21Go.
14:22Let's go, Danielle.
14:23Think, OK, these cups are huge.
14:25There's no way I can miss this.
14:27Oh.
14:28I still got nothing.
14:29Nothing.
14:30Let's go, Connor.
14:31So I'm seeing the bone marrow.
14:33I'm thinking, ooh, instead of butter and that succotash.
14:36Nice.
14:37That's yours.
14:38Let's go.
14:39Let's go, Machete.
14:41I knew which bucket I wanted, but I was just shooting.
14:43Like, at this point, I don't know what I'm getting.
14:46Oh, Colby.
14:47Yes.
14:48What'd you get?
14:49Some of the smoked cheddar.
14:50Dude.
14:51Come on with it.
14:52Come on with it.
14:53Come on with it.
14:54This ain't no new game to Chef Machete.
14:56I'm a beer pong king in Texas.
14:58Ladies, let's go.
14:59Here we go.
15:00Let's go.
15:01One ball, one shot.
15:03Stand here.
15:04I do not have time to play beer pong in the middle
15:07of this challenge.
15:10Oh, well, perfect.
15:11Let me go back to my dish.
15:13Oh, wait, I want to see what we have.
15:14Good.
15:15Let's go.
15:16Come on, let's go.
15:19Yeah.
15:20Oh.
15:21Bro.
15:22I see bacon.
15:23It'll be specifically what I need for my dish.
15:27Yes.
15:27Yes.
15:29That's what I'm talking about.
15:31Grab, grab, grab.
15:32Come on, take your time.
15:34Go over there.
15:34Damn, damn, damn.
15:35OK, let me just slink back to my station.
15:39Let's have a go.
15:41Oh.
15:43Oh.
15:44Yeah.
15:44Oh, damn.
15:47Honestly, I didn't play enough beer pong growing up.
15:49Damn, damn, damn.
15:51All right, gentlemen, who's up for a little game of beer pong?
15:54I'm down for that.
15:55Oh, man.
15:57Basement is like a frat house right now.
15:58Beer pong balls scattered across the floor.
16:01Smell of beer in the air.
16:02Hopefully, the cops don't have to get called.
16:04Back to the line.
16:05Back to the line.
16:06Oh, Jared, you're off.
16:07Let's go.
16:08There it is.
16:09I'm out.
16:10Darian, what's up?
16:11Pomegranate molasses, man.
16:13I'm like, you know what?
16:13I'm going to tie my dish together with this.
16:17Oh, there you go.
16:18What'd you get?
16:18I got some pomegranate molasses.
16:20I'm the only one who made my shot.
16:22One shot.
16:28All these balls still dropping around.
16:30Who's doing that?
16:31Hey, Richard.
16:32Here's to the boys in the basement.
16:33Rocking it out one more time.
16:37Seriously?
16:39Blaze.
16:40Honestly, what's he doing?
16:45Guys, halfway down.
16:46All right, vision coming to life?
16:48I want it to have, like, a glazy, yeah, syrupy.
16:51Beautiful.
16:51So you're going to want to caramelize some sugar.
16:53White sugar is going to give you that nice background caramelization.
16:57Got it.
16:58Right, so get another pan.
16:59Yes, the sauce is really where this dish lives and dies, and I'm confused at this point.
17:05Yeah, be careful.
17:06You want to add some stock to kind of, see how it's breaking?
17:08Yes, yes.
17:08Yeah, so you want to add some chicken stock to that.
17:10Yeah, you want to take the time out next time, okay?
17:13I'm getting confused, and I want to be in control of my dish.
17:16Get your pan turned on.
17:18Yes.
17:18Pan's not on.
17:19Okay.
17:19Oh, my God.
17:20I have never in my life made a sauce in four pans.
17:24I don't know where to go next.
17:26Okay.
17:27Organize yourself.
17:28Did you taste this?
17:29Not yet.
17:30Everything I touched was not how it should be done.
17:33You normally want to add the butter at the very end, okay?
17:36Dice some butter down because you're going to want to get that into your puree.
17:39I got it.
17:39You're getting in my head.
17:48Dice some butter down because you're going to want to get that into your puree.
17:51I got it.
17:51You're getting in my head.
17:54Immediately, like, you want to just take the words back.
17:56You're like, no.
17:59That's my job.
18:00I know.
18:01Just to help you.
18:01I know.
18:01Yeah.
18:02So you're very close, right?
18:04So I get some fat in there.
18:05Okay.
18:05Danielle, she's got this sort of wildness about her in a way,
18:09and so I'm trying to hone her in and really make sure that we're communicating well.
18:12All I want you to do is win.
18:14I really do.
18:15Chef Arrington.
18:16Yes, ma'am.
18:17The plan is to get everything in the same pan.
18:19Exactly.
18:20Make sure you taste it and you're happy with it, okay, chef?
18:22Okay.
18:23You've got this.
18:24You've got this.
18:25You can do this.
18:2711 minutes to go, guys.
18:30Where are you at, Connor?
18:31Getting this glaze going.
18:32I'm just going to start reducing my beer.
18:34Yep, definitely.
18:35You've got bone marrow.
18:36Love it.
18:37I'm going to do a little bone marrow butter.
18:39Yep.
18:39I've got my corn.
18:40It's just max umami.
18:41Scraping that bone marrow out into succotash.
18:43Yes, yes.
18:44Get it.
18:44Yep.
18:46Machete.
18:47Vision coming to life.
18:48Vision coming there, chef.
18:49I've got this smoked cheddar.
18:50Got a little of this parm.
18:51Right now, I'm getting those onions, nice and caramelized.
18:53I've got a balsamic stout reduction over here for the steak.
18:56So glaze, glaze, glaze.
18:58So smart.
19:01Gabrielle, you juice the beer down in here, yes?
19:03Yes, chef.
19:04Good.
19:04Any salt in here?
19:05I have not salted it yet.
19:09Thank you, chef.
19:09A pancake just starts to rise now, OK?
19:11OK, thank you, chef.
19:12What did you get with the beer pong?
19:13What did you get?
19:14I got a bacon, chef.
19:16What are you going to do with it?
19:17I'm going to crisp it off and add it into the stew at the end.
19:21Good.
19:21For a little bit of crisp, a little salt and sweet, it's like taking the stew to the next
19:27level.
19:28Nine minutes to go, OK?
19:29Chef.
19:30Time management, stay nice and clear, yes?
19:33I don't want to do any more weird .
19:34I did that last cook.
19:38Beautiful.
19:39I'm getting my calamari rings out of the fryer, and I need these things to show out.
19:43Looks good, dude.
19:44It almost looks like an onion ring.
19:45It does look good.
19:45Oh, yeah, let's taste it.
19:49You like it?
19:49Tastes good.
19:50All right, let's go.
19:51OK, so now it's the two sauces.
19:53Let's go, baby.
19:54Beautiful.
19:55Reduce, reduce, reduce.
19:56Darian, what do we got going on over here?
19:57So I got the potatoes going.
20:00OK.
20:00I got my dredge going as well.
20:02OK.
20:02So it's going to be crispy livers on top, right?
20:05Yes, chef.
20:06Yes, chef.
20:06There's not too much batter, right?
20:07Yes, chef.
20:08And then over here, maybe a little salt in the stew, a little bit more salt.
20:13OK.
20:14What did you get in the mid-round?
20:15Because you're the only one that knows how to play good beer pong.
20:17I got the pomegranate molasses.
20:19OK.
20:19And that nice depth of flavor.
20:21Dude, I like that.
20:22The pomegranate with the bitter beer?
20:24Yes, chef.
20:24By the way, they play a lot of beer pong at Buffalo Bills games, or what?
20:27Oh, God.
20:28You know, the Bills Mafia is crazy, man.
20:32Five minutes to go.
20:39Amber, let it rest before you slice that.
20:41I'm deciding not to cut the venison, but I'm not going to know how well it's cooked until
20:45the mentors cut it open.
20:46It's risky, and it's a little scary.
20:54We coming for you, Ramsey?
20:56Let me .
20:57I'm machete.
20:58I'm trembling in my boots, man.
21:01Wow.
21:02They are cocky.
21:04All right, all right.
21:05It's a tiny bit.
21:06What about?
21:06Oh, wow, that's happy.
21:08That's happy?
21:09Yeah.
21:09You're looking hoppy?
21:10She's looking hoppy.
21:12Fucking hoppy.
21:13Okay, Dad, joke.
21:13You're looking hoppy over here.
21:16Darian, what do we got?
21:17This beautiful goulash stew.
21:18And the flavor of the stew?
21:20You like it?
21:20Yes, chef.
21:23Okay, it's a little spicy.
21:24Where's the spice coming from?
21:25I'll put some abanero in there.
21:27Okay.
21:28It's pretty spicy.
21:28Yeah?
21:29Like, on the edge of spicy, you know?
21:31Yes, chef.
21:31Time to check.
21:32If eyes on a torch, anyone?
21:34There's no torch down here, Christian.
21:35If I was on the top floor, I'd instantly grab the torch and just get that color on there.
21:39But I don't got that.
21:40Guys, let's go.
21:41Let's pick it up.
21:41Pick up the pace.
21:42Get some color on this bad boy.
21:44Dude, you're a genius, bro.
21:46Dude.
21:47Can you do that?
21:48Do what we got to do.
21:49I love it.
21:50I love it.
21:50I pray to God that this has some color in my potatoes.
21:53Two minutes remain.
21:54It's time to plate, guys.
21:55It's time to plate.
21:56Keep it dead center, Jared.
21:58Nice and tight.
21:59Platform's on the move.
22:00Come on.
22:01Start plating.
22:02Make sure that plate's clean.
22:04Connor, you got the glaze on your chicken?
22:05Yeah.
22:06Nice elevated dish, right?
22:09Turn and burn.
22:10Get it on there.
22:11Now.
22:11Now.
22:13Hot coming out.
22:15Hot.
22:17Man.
22:18Quick, quick, quick.
22:21Got to go.
22:22Got to go.
22:22Got to go.
22:23Got to go.
22:26The platform has arrived, gentlemen.
22:29Bring it together right now.
22:31Let's go.
22:32Let's go.
22:33OK, Jared, let's go, dude.
22:37Oh, yeah.
22:40Make it to the top, yes?
22:41Let's go.
22:42Platform's here.
22:43Let's go, ladies.
22:45Platform's here, ladies.
22:46Let's go.
22:47Well done.
22:47We're not missing that platform.
22:50Beautiful.
22:51Get it done.
22:52Come on.
22:53Woo!
22:55Platform's here, guys.
22:56Let's go.
22:57Connor, let's go.
22:58Come on, baby.
22:58Let's go.
22:59Let's go.
22:59Let's go.
23:00Let's go.
23:00Let's go.
23:00Let's go.
23:01Connor, Connor, please.
23:03Let's get it on.
23:06Need a beer after I cook.
23:08Let me tell you that.
23:09Woo!
23:10Good job.
23:10Come on.
23:22Oh, my goodness.
23:24Wow.
23:25Oh, my goodness me.
23:29It is such a good thing that the 10 of you are such talented chefs
23:34because most of you suck at beer pong.
23:37What happened?
23:39I got to be half drunk, chef.
23:42Right.
23:42Should we start with the top level?
23:44Top level?
23:45How was it up there, by the way?
23:46I know you haven't been up for a while.
23:47Great to be back.
23:48Yeah?
23:48Really nice.
23:49Amazing.
23:49Really beautiful to see the team there.
23:51Okay.
23:52First up, we have a balsamic-glazed New York strip
23:56with a stout French onion soup.
23:59And this chef grabbed smoked cheddar in the beer pong.
24:04Onion soup first.
24:05Beautiful use of the beer.
24:06Beautifully caramelized.
24:07Flavor is extraordinary.
24:08And I love the steak.
24:10This is a top level presentation, for sure.
24:12Steak is cooked perfectly.
24:14Maybe a little bit more sweetness I'd like with this dish.
24:16I think it's a really smart grab using the stout
24:18and turning that into a French onion-inspired dish.
24:21Great job.
24:22Okay.
24:23Next up, we have seared duck breasts with a parsnip puree
24:27and a cherry beer glaze.
24:32I take it this person knows how to cook duck
24:34because it's just perfect.
24:36Caramelized.
24:36There's no raw fat, and it's beautiful.
24:39Parsifan apple, perfect combination.
24:41Bistro cooking at its absolute best.
24:42Just works well with the cherries,
24:44the parsnips with the winter spices works.
24:46It's missing a garnish.
24:47One other element, but it's really well done.
24:50Okay.
24:50Next up, we have a lager-glazed chicken
24:54with a charred corn and bone marrow succotash.
24:58There's beer used in two forms,
25:00the sauce on the bottom,
25:01and then it's served glazed on the chicken.
25:03Where did the bone marrow come in?
25:05Came off of the beer pong grab.
25:09Beer pong bone marrow.
25:11Wow.
25:12Delicious.
25:13I mean, with a capital D,
25:15that bone marrow with the beer and the succotash,
25:17you just want to open your mouth
25:18and they all drizzle in there.
25:20Great cook on the chicken.
25:21It's sweet.
25:21It's sour.
25:22Really good.
25:23Wow.
25:24I needed more beer pong, I guess,
25:26in my world coming up as a cook
25:28because the bone marrow really ties this together.
25:30A little bit more sweetness maybe on the glaze,
25:32but that's a top-level chicken dish.
25:33It's really good.
25:34Just going back for a second bite.
25:36As you should.
25:36When I see Richard go back for a second bite,
25:38it means he's going on his f***ing menu.
25:42Shall we come to the middle?
25:44First up, this is a venison
25:47with a stout and tomato pasta
25:50with caramelized onions on top as well.
25:53Yeah, the venison is cooked extremely well.
25:56The rest of the dish to me is a little incohesive.
25:58I don't know where the original idea is.
26:00It's not an Italian dish.
26:02Is it a southern dish with the braised greens?
26:04It's just a little all over the place for me.
26:06The texture of the pasta is nailed, absolutely.
26:09Venison cooked beautifully.
26:10Swiss chard is lightly undercooked.
26:12And I'm sort of searching for the through line
26:14or storyline to make all the components work on the dish.
26:19Next up, this is a pan-fried haddock over pasta
26:24where there are pills and a beurre blanc
26:27and then crispy fried onions
26:29in a light beer curry batter.
26:32I like this idea of a lighter-flavored beer
26:34sort of functioning as white wine in a beurre blanc.
26:37I do wish it had a little bit more sweetness.
26:39It's a little bit bitter.
26:41I love the fact that we use beer twice here,
26:43especially in the batter and in that beurre blanc,
26:45which is tricky to do.
26:46And I love the onion rings.
26:47I love the spice.
26:48It just lifts the haddock.
26:50Okay, next up, this is a pan-seared halibut this time
26:54with a lager corn velouté
26:58finished with little kernels of corn that's toasted
27:01and some nicely seasoned chips.
27:03Super clever way to use the beer in a velouté.
27:07But I mentioned that things have been bitter,
27:09but the sweetness of the corn
27:10really, really offsets the bitterness.
27:12I think the sauce is really one of the most beautiful
27:15components of this dish
27:16that pairs so lovely with halibut.
27:18I love the harmony of this dish.
27:20I love the clever usage of the beer.
27:22It's sweet, it's tart,
27:24and it goes brilliantly well with the halibut.
27:26Lastly, this is a cherry lager goat stew
27:30on top of a German pancake.
27:31And we got smoked bacon on the mid-round beer pong.
27:36Yeah, this is super fascinating to look at.
27:42Yeah, I mean, I would never have done this dish,
27:44but the stew is just really textbook sound home cooking.
27:48It's just really beautiful cooking
27:50and really smart using the bacon.
27:52This is a restaurant-worthy dish.
27:54Yes!
27:55Yes!
27:56I want to take this energy and keep going.
27:58I had fun.
28:00I feel confident.
28:01Oh!
28:02Mwah!
28:03Perfect.
28:04Should we go down in the basement, Richard, please?
28:07Sure, let's.
28:08Let's go.
28:08Good day for it.
28:10Start right here.
28:11First up, this is an IPA-battered squid
28:13with a spicy chorizo hash.
28:15And this dish used a tropical IPA in the batter.
28:18Very difficult not to overcook the squid,
28:21but it's just tender and delicious
28:23and a real smart use of the beer.
28:25Bit more color than the potatoes.
28:26They were just a little bit slimy
28:27because they weren't cooked enough.
28:29I love the salty notes that are coming from the chorizo
28:32that tastes like there's some fatty chorizo flavor
28:35in the aioli as well.
28:36Great job.
28:37I mean, it's beer day.
28:38It was something that I needed to show out on.
28:41And to hear them say that I did that was huge.
28:45Okay.
28:46Next up, we have a Pilsner corned beef shepherd's pie.
28:49A little bit of spice from some gochuchang
28:52and a vol-au-vent topping.
28:56Corned beef, not an easy grab.
28:59But this is delicious.
29:02Cheap, $2 can, elevated to a $10 bistro dish.
29:06Really smart.
29:07Using the gochuchang as a depth of flavor
29:09in the canned beef to sort of hide the flavor of it
29:12is incredible.
29:13The mash, beautiful, and the texture
29:15coming off the pastry, amazing.
29:19Next up, we have a spicy goulash
29:23with crispy chicken livers and rosemary salt.
29:27This chef got the pomegranate molasses
29:29and the beer pong.
29:30And this dish used a stout to flavor the goulash.
29:33It's tough to get this one right.
29:34The actual goulash is delicious.
29:35Let's get that clear.
29:37But the breading, a little bit too thick,
29:38and the livers are just a tad overcooked.
29:41And it's bloody hot and spicy.
29:44Well done, all of you.
29:44Seriously.
29:45Have a chat.
29:46Grab a beer.
29:47We'll be back in a moment, please.
29:50Matt.
29:51Take a deep breath.
29:52Yeah.
29:54I've got to go to the top floor first.
29:55It was a good day.
29:56Let's call it what it is.
29:57I mean, great job.
29:58That bone marrow dish with the grilled chicken, amazing.
30:01If something green was on that duck, that's top notch.
30:04Toss one of those ping pong balls up for any three of them.
30:07They're all really, really good.
30:08I agree.
30:08I know.
30:09So we're done, right?
30:10Thanks.
30:11Get back here.
30:12Oh, my God.
30:13Come on, we got this.
30:14We're all doing well.
30:15We all crashed.
30:17Basement blaze.
30:18Corned beef shepherd's pie.
30:19Yeah.
30:19And corned beef shepherd's pie.
30:20Beautiful play on a classic dish.
30:22I grew up eating corned beef.
30:23And would you say that the goat was the best dish of the night?
30:26It was exceptional.
30:26Absolutely is not.
30:27Braising goat in a guy's half an hour.
30:30Chicken bone marrow is the best dish of the day, easily.
30:33The goat is the best dish.
30:35You saw that pancake bake.
30:37Well, I'm going to defend the goat.
30:38Being a goat, I want to defend a goat.
30:40Yeah.
30:40And so I was...
30:42I really pushed myself today.
30:44I think it's the hardest one to execute.
30:46And the chef did a great job of executing it.
30:48But to me, it wasn't the best dish.
30:53Here we go.
30:58This was a tough debate.
31:00But we all came to a consensus.
31:02And there was one dish that had the edge over everybody.
31:07The winning dish tonight, earning safety for their team and automatic right to cook in that top flight kitchen next
31:14time round, was cooked by...
31:25The winning dish tonight, earning safety for their team, was cooked by...
31:33Connor, congratulations.
31:35Well done.
31:36Oh, that's my boy!
31:39I'm shocked.
31:41I'm genuinely shocked.
31:43Man, I put my heart on that dish.
31:45Team Arrington, well done.
31:47Good job, Connor.
31:48Thank you, chef.
31:48Good job, team.
31:49Team Arrington.
31:50Team Arrington is up.
31:52Let's go.
31:53Please head back to the lounge.
31:54Good luck, y'all.
31:55Enjoy yourself.
31:56Good job.
31:57Let's go.
31:59Back to back, just like the Lakers.
32:00You know how we do.
32:01When we win, we double up.
32:02So, let's get it.
32:03Oh, my God.
32:06Oh, ho, ho, ho.
32:07Whoa!
32:10Okay.
32:11Gordon, Richard, please choose one member of your team to head into the elimination cook.
32:18This is tough.
32:21I do not want to lose a member of Team Ramsey.
32:25Oh, the individual I'm putting in is Amber.
32:36You got this.
32:37Head up.
32:39Okay.
32:39Richard, who will you be putting in to face off against Amber?
32:46Today, I'm sending in Darian.
32:49I'm ready.
32:49I know you are.
32:51Go up there and make it happen, Darian.
32:52That's what we do, baby.
32:53Let's go.
32:53Okay.
32:54Amber, Darian, for this elimination cook-off, we're moving up from beer to bubbles as you
33:02create a dish using one of the most luxurious drinks on earth.
33:08Champagne.
33:09It's refined, right?
33:11It's elegant.
33:11It's beautiful.
33:12It's light.
33:13You'll have 25 minutes to create your champagne dish that will keep you in this competition.
33:19Please head to the elevator, and I'll see you up there shortly.
33:22Lady supporter, okay?
33:24Help her and supporter.
33:26Darian, just be you, man.
33:27Just be you.
33:35That's the winner's station.
33:37Let's go.
33:38I'm going to cook my ass off.
33:40Like, my life depends on it.
33:41Let's go, baby girl.
33:44Eyes on the prize, Darian.
33:45Yes, sir.
33:46If it's the last day I'm cooking, I'm going to go all out.
33:49Game face on.
33:50Let's go.
33:53Hello.
33:54Hello.
33:55Hello, hello.
33:56Both of you, are you familiar with cooking with champagne?
33:59Yes, sir.
34:00Awesome.
34:01Amber?
34:01Oh, yes.
34:02Okay, so you know what you're working with, right?
34:04You have 25 minutes.
34:06This is to keep you in the competition.
34:08Cook like you want it.
34:10Okay?
34:11Darian looks dialed.
34:12Amber does, too.
34:13She's been here before.
34:14True.
34:14Yeah, she's pumped.
34:15Hands on the elevator teams.
34:17Cheer them on.
34:18Oh, it's like that?
34:19Oh, whoa.
34:20He's right in front of her, isn't he?
34:21Yes, he is.
34:22Oh, ho, ho.
34:22Whatever you want.
34:23No.
34:24Elbow him out the way.
34:25It's all right.
34:26All right, guys.
34:27Platform is on the move.
34:32Three, two, one.
34:34Go, go, go.
34:35Soul and turbo.
34:36You have soul and turbo.
34:39I would love to get the turbot.
34:41Darian, what the hell?
34:43I thought you were supposed to be a gentleman.
34:45Soul it is.
34:46Champagne.
34:46Grab champagne.
34:47Go, go, go.
34:49You have crab here.
34:50Leaks here.
34:51Yes, leaks.
34:52I make braised leaks all the time.
34:54I'm grabbing yuzu.
34:55That's going to add so much flavor and brightness to my dish.
34:58Guys, 10 seconds.
34:59There's beautiful chives here.
35:00Corn.
35:01Come on.
35:02Grab me some corn, cherry tomatoes.
35:04Beautiful caviar.
35:06Yo, champagne and caviar, though.
35:10Like, beautiful combination.
35:14That your 25 minutes starts right now.
35:20What's in there?
35:21Caviar.
35:22Oh, that's exciting.
35:24I didn't know you'd grab a lot.
35:26That's sick.
35:28Amber.
35:29Yes, chef.
35:29You have the soul.
35:31Yes.
35:31I just wanted to get a nice little pan sear on it.
35:34What are you thinking to do with the champagne?
35:35I would love to do, like, a fruity take on a champagne beurre blanc.
35:39Love that.
35:40This isn't my first time cooking with champagne in this competition.
35:43In the challenge where we had to break down a fish, I did a gorgeous tarragon champagne
35:47beurre blanc with my monkfish.
35:48Any of your sauce work you want to get ready now, right?
35:52The fish is going to take no time at all.
35:54Open that bottle.
35:56Let's crack it open.
35:57Is that for me?
35:57I just figured you guys wanted to party a little bit.
35:59You know what I mean?
35:59I appreciate that.
36:00I knew it.
36:01No, come on.
36:02It's not for you.
36:04She savored.
36:05No, she nods.
36:08So a gangster, chef.
36:09There you are.
36:11Do you want to put any butter in the potatoes?
36:13I'm just getting for them to get sauce and then I can finish them off.
36:16Right now I'm doing this.
36:17This is a champagne challenge, so we are going to make sure that that champagne is in everything,
36:22honey.
36:23Ah!
36:24Woo!
36:26There you go.
36:27What are we thinking, chef?
36:28So I'm thinking hand-roasted tarragon with sweet corn velouté.
36:32Amazing.
36:33With champagne.
36:34Yes.
36:34I got some reduction going on.
36:35Probably roast those tomatoes up.
36:37Simple, huh?
36:37Nice zucchini and squash for colors.
36:39I love that.
36:39You know, I love colors.
36:40I love to cook with colors.
36:41Awesome.
36:42Keep going.
36:42Thank you, chef.
36:43Yes.
36:43Keep going.
36:44Okay, guys.
36:45Ten minutes down.
36:46You have 15 minutes to go.
36:48Let's go, Darian.
36:51Good job, Amber.
36:53Potatoes.
36:54Potatoes.
36:54Potatoes, chef.
36:56I have it right here.
36:57I feel like the first ten minutes just went by like that.
37:00I am cooking as fast as I possibly can without accidentally cutting off one of my fingers.
37:06Shallots, lemon, champagne.
37:07All you need in there right now.
37:09What's that?
37:09It's just a little bit of vinegar for acidity in the beginning.
37:12Or the yuzu.
37:13Oh, yuzu.
37:13Oh, yeah.
37:14The yuzu will be great.
37:15Four heads is better than one.
37:16I'm going to listen to my girls.
37:18Let's start with the yuzu.
37:19Not too much.
37:20It's kind of strong.
37:21Yeah, exactly.
37:21Good job.
37:22It's really citrusy.
37:23Good.
37:24That's all you need.
37:25Guys, we're halfway down.
37:26Huh?
37:27Halfway down.
37:28Secure your spot in this competition.
37:33Beautiful, Amber.
37:34Let me see your sauce.
37:36Yes.
37:37Gorgeous.
37:37That's nice.
37:37Is this your room?
37:39That's the sauce.
37:40I've seen it already.
37:40You want to be careful about viscosity in your sauce.
37:43See how it's breaking?
37:43Yes.
37:44No.
37:46The sauce is breaking.
37:47The sauce is breaking.
37:48Oh, creamy.
37:50No, you're good.
37:50Shake it.
37:52Talk to me.
37:53How's that look?
37:54Consistency-wise.
37:55Looking good, chef.
37:56Sweet.
37:57Guys, just under five minutes.
37:59Drop the fish.
38:00Drop the fish.
38:03Is the pan hot?
38:04The pan's hot.
38:05Okay, okay.
38:06Great.
38:06Let it do its thing.
38:07Don't touch it until it's ready to flip.
38:10Let's go.
38:11Hold your dish.
38:13I just know from experience of cooking fish,
38:16let it sit there hard, sear, and just kiss it.
38:19Next time, take it out.
38:21Four minutes left, guys.
38:24How are your potatoes, chef?
38:26Make sure it's good.
38:29Two minutes.
38:29Come on, guys.
38:30Start plating.
38:33Gorgeous, Amber.
38:34Beautiful.
38:35That looks so good, chef.
38:37Let's go.
38:38Get all your garnish around your plate.
38:40Where's that caviar?
38:41There it is.
38:42Let's go.
38:42Let's go.
38:43Let's go.
38:44Yes.
38:44Yes.
38:46Three, two, one.
38:48Yeah.
38:49Good job, chef.
38:50Appreciate it, champ.
38:51Much love.
38:51Amazing.
38:53Great job.
38:53I think that was great.
38:54Beautiful home.
39:00Richard, Gordon.
39:02Alicia.
39:03You should be so proud of your mentees.
39:05They really turned out some incredible dishes,
39:08incredible cooking.
39:10First up, we have a pan-roasted sole
39:13served over a Basque-style potato
39:15with braised leeks
39:16and a yuzu champagne sauce
39:18finished with a fennel apple salad
39:20tossed with mustard.
39:25It's finessed, perfect amount of sauce.
39:28I actually like the beurre blanc.
39:29It does need a touch more champagne.
39:32Salt's cooked beautifully,
39:33whoever cooked that salt,
39:34and it's seasoned nicely.
39:35The one issue I've got
39:36is that these potatoes
39:37are just a little bit undercooked,
39:39which is a shame.
39:42Overall, it's a tasty dish.
39:43For me, the problem I have
39:44is all the different types of acidity.
39:46The champagne, the yuzu,
39:48and the apples
39:49are sort of like really getting
39:50in the way of each other.
39:52OK, next up, we have a turbot.
39:56This is served over a corn and champagne velouté,
39:59served with summer squash,
40:00blistered cherry tomatoes,
40:01finished with caviar.
40:09Fish is cooked beautifully,
40:10whoever cooked the fish.
40:11The lightness of the champagne velouté
40:14is delicious.
40:15The one issue I have here
40:16is that when you season fish so heavily,
40:18you can't macerate it with caviar
40:20because it's salt on salt.
40:23I like cooking turbo a little harder
40:25than a lot of white, fleshy fish.
40:27Because the fish is cooked so hard,
40:29I'd like to see the vegetables
40:30not cooked as much.
40:32Two really fantastic expressions
40:35of the use of champagne.
40:37Richard, which dish
40:40will you be eliminating this evening?
40:43Yeah, this one's tough
40:44because the fish, of course,
40:45are both similar.
40:47One dish is just a little bit
40:48more appealing to me.
40:50The dish that I'm going to be eliminating
40:55is the sole.
40:58OK, Gordon, please.
41:00Both fish were cooked beautifully.
41:03Let's get that absolutely clear,
41:03the hero.
41:05Oh, God, this is a tough one.
41:07It's tough.
41:08It is so tough.
41:10The dish I'm going to be eliminating
41:16is the sole.
41:19Sorry to say,
41:20but that dish was cooked by Amber.
41:23Oh, Amber.
41:25Oh, dear, oh, dear.
41:26Us five have bonded.
41:27So I'm going to miss you, girl.
41:30It's been an honor.
41:33A lot of people get their starts,
41:34you know, in culinary school,
41:36other kitchens.
41:37I got my start here.
41:39Oh, my God.
41:40Gonna shake your hands.
41:41Come here.
41:41We don't shake hands.
41:43My story is just beginning.
41:45I just want to keep pushing myself
41:47and taking more culinary classes
41:49and traveling the world
41:50and just continuing to grow as a chef.
41:52Good night, darling.
41:56Oh, my goodness me.
41:58Young man, congratulations.
41:59Great job.
42:00Thank you, chef.
42:01Appreciate y'all.
42:01Really good job.
42:02Much love.
42:03Everything I read.
42:04That means everything is all right.
42:07Nine talented chefs remain
42:10from now on in.
42:11You're going to go up against
42:12super talented chefs.
42:14There's no easy outs.
42:16Make sure you shine
42:17and get some rest
42:19because next time
42:21you're all heading home
42:23on the range.
42:25Good night.
42:27Thanks, chef.
42:28Stay strong, girl.
42:29Stay strong.
42:30Come on.
42:31Appreciate you, Jim.
42:32Good job, everyone.
42:34Bring it in.
42:35Bring it in.
42:35Two good dishes.
42:36A lot of finesse, Darian.
42:37A lot of finesse.
42:38Good job.
42:40Next time on Next Level Chef.
42:43Today, you'll turn cowboy cooking
42:45into culinary gold.
42:49Watch out.
42:50There's a new chef in town.
42:52Go, go, go.
42:55Let's go, boys.
42:57Yeehaw!
42:58This doesn't look right.
43:00It's like a big ball of goop.
43:02How was that?
43:04It's just ooey, gooey mess.
43:07I don't know what to do.
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